A Pati Jinich Recipe
Mosaic Jell-O
2 large bundt mold portions
Gelatina Mosaico, recipe courtesy of Fany Gerson
Ingredients
For each fruit flavored Jell-O (you’ll want to make 3 flavors):
- 1/3 cup cool water
- 1 tablespoon, plus 2 teaspoons, powdered gelatin
- 1 1/2 pounds fresh or frozen fruit, such as mango, raspberries, strawberries, blackberries, pineapple, passion fruit, peeled and/or roughly chopped as necessary
- 1/2 cup granulated sugar
- Pinch salt
For the milk gelatin:
- 4 tablespoons unflavored gelatin
- 1 cup cold water
- 4¼ cups milk
- 1 12-ounce can evaporated milk
- 2 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch salt
To Prepare
To make the fruit flavored Jell-Os:
- Place the water in a wide, shallow bowl, and evenly sprinkle the powdered gelatin over it. Let bloom for a few minutes.
- In a large pot, combine the fruit, sugar, and salt. Heat the mixture over medium-low heat, stirring occasionally, until the fruit breaks down and releases its juices, about 5-10 minutes.
- Strain the juice through a fine mesh strainer. Measure the juice – you should have about 2 cups of liquid. If you have less, add enough water to have at least 2 cups. Take the temperature of the liquid to make sure it’s not above 212°F.
- Melt the gelatin in the microwave or over a double boiler being careful that it doesn’t boil. Stir the melted gelatin into the fruit juice liquid, and pour the liquid into heat resistant containers that hold at least two cups of liquid.
- Transfer to the refrigerator and let the gelatin set until fully chilled and firm, at least 4 hours or overnight.
- Repeat this same process to make all three flavors of Jell-O.
- Once the fruit gelatins are set, using a small knife, cut each fruit flavor into squares, triangles, or rectangles, or a combination (this is a matter of preference). Carefully scoop the cubes out into a container and set aside in the fridge.
To make the milk gelatin:
- Pour the gelatin powder into a bowl. Mix in 1 cup of cold water. Stir quickly with a fork or whisk until dissolved and allow to sit for 10 minutes until set.
- In a medium-sized saucepan, add the milk and bring to a boil. Once the milk starts to simmer, turn off and remove from heat. Stir in the evaporated milk, sweetened condensed milk, vanilla, and salt to combine.
- Once the gelatin has set, microwave it on high for 30 to 40 seconds (or heat in double boiler) until it becomes liquid form but be careful that it doesn’t boil. When ready, pour the gelatin into the milk mixture and stir to combine. Let the mixture cool down without refrigerating.
- Get your preferred mold ready. You can use something like a bundt pan or glasses if you want individual portions. Pour in a little bit of milk/gelatin mixture. Add some of the cut up fruit gelatin and pour in more milk-gelatin mixture. Continue layering until you fill the pan. You may have just a little of the milk leftover depending on the size of your pan. Chill in the refrigerator overnight.
- Once the gelatin has set and you are ready to unmold, you can dip the mold into warm water for about 10 seconds, then use a paring knife or small spatula to release one edge of the Jell-O from the mold. This action combined with the heat usually causes the gelatin to slip right out. You can have it unmolded and refrigerated until you are ready to enjoy.
